Smoked Haddock with Sweet Potato Chips, jerk broccoli and Asparagus

Ingredients:

1 smoked haddock
1 Medium Sweet Potato
Asparagus (As much as you want)
Broccoli (As much as you want)

Method:

Preheat the oven to 400 degrees/Gas Mark 6.

Chop the sweet potato into thin chips using a sharp knife leaving the skin on. Place on a baking tray and place in the oven.

After 20 minutes, place your fish in some tin foil and season to choice and put on a baking tray and cook for 16-20 minutes.

Cut your broccoli into even sized pieces and drop into boiling water. Once the water is boiling again reduce heat to a medium simmer and cook for 5-10 minutes, or until they reach the degree of softness you desire. With the Asparagus place them on the same tray as the fish and let them roast away.

Place the fish, sweet potato and asparagus on a plate, along with the drained broccoli then sprinkle lightly with jerk seasoning (optional)